Pickled Cucumbers

 I had so many cucumbers from our crop share this week, I decided to pickle some using lacto-fermentation.  Its an easy way to ferment your food, and this simple technique has been used for ages.

  • 3-4  cucumbers, sliced about 1/2 inch
  • 1 tablespoon mustard seeds
  • 2 tablespoons fresh dill, snipped
  • 2 tablespoon sea salt
  • 1 cup filtered water
  1. Wash cucumbers well and place in a quart-sized wide mouth jar.
  2. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar.
  3. Cover tightly and keep at room temperature out of direct sunlight for about 2 days before refrigerating.

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